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Soup & Stew
6 - 8 servings
Melissa's Corporate Chefs
1 medium organic cauliflower
2 cups water
1 teaspoon salt
7 tablespoons butter
7 tablespoons flour
1 quart milk, warm
1/2 cup sour cream, room temperature
Salt and white pepper to taste
1 cup cheddar cheese, grated
Sweet Hungarian Paprika
Trim the cauliflower and break into flowerets.
Bring the water and teaspoon of salt to a boil.
Add the cauliflower and cook until tender.
Drain, reserving the liquid. Mash about half the flowerets and cut the remaining half into small pieces.
Make a roux by melting the butter in the bottom of a heavy soup kettle and adding the flour a bit at a time, stirring continuously over low heat until the flour begins to color.
Do not brown it. Slowly add the warm milk, stirring continuously until the mixture is smooth.
Add the cauliflower and heat until the soup is thick and creamy.
Stir a ladle of the hot soup into the sour cream to warm it, then pour the sour cream mixture back into the soup.
Add some of the reserved broth if the soup is too thick.
Taste for seasoning and add salt and white pepper if desired.
Serve immediately, topping each bowl with a sprinkling of cheese and a dash of paprika.